Last issue I mentioned the price of halibut being too high for me to take the risk. Well, halibut was on sale this week so I got some. It was still twelve dollars a pound, but I just had to give it a try. The fillet I got was ¾ pound and was plenty for two servings. If I decide to fix it again half a pound will be enough. It was a pretty piece of fish, almost opalescent on one side with beautiful gray skin on the other. It had practically no 'fishy' smell to it so I assume it was quite fresh.

Halibut is a flat fish like flounder or sole, just a lot bigger. Most are about 25 to 30 pounds, but they can get up to 900 pounds. Pacific halibut is a slow-growing fish taking up to eight years to mature enough to start to reproduce, so only the older and bigger fish are allowed to be fished. Halibut are taken by means of a long line with hooks attached at regular intervals using chunks of bait on each hook. These lines can extend for several miles across the seafloor. Typically the fishing vessel hauls in the line after several hours, or up to a day, has passed. In Alaska and British Columbia halibut are also a prized game fish. Halibut are typically broiled, deep fat fried or lightly grilled while fresh. The fillets can also be smoked, but this method is more difficult with halibut meat than it is with salmon, due to the ultra-low fat content of halibut. Eaten fresh, the meat has a very mild taste and requires little seasoning.

I am not supplying any amounts for the ingredients because I decided to wing it. You will need to start with about half a cup of flour for about a pound of fish. Season to your taste but don't over do it. I used a Teflon griddle and had fine results.

Mix the flour with the seasonings in a large shallow bowl or pie plate. Rinse the fillets and pat dry with a paper towel. If there is skin still on the fillet remove by peeling off. The fillet I brought home had a few bones in it and they were difficult to remove so I left them in until after I cooked the fish. Dredge fillets in flour mixture until lightly coated. Spray a skillet or griddle with nonstick spray. Heat the pan and fry over medium heat until brown and cooked through but still moist.